Desserts > History of Desserts > Medieval Desserts > Desserts Served at Royal Banquets in Medieval Europe

Tarte Ryalle: A Royal Pie Fit for a King

Delve into the world of medieval banquets with this Tarte Ryalle recipe. A rich, layered pie filled with fruits, spices, and a touch of sweetness, this dessert was a favorite among European royalty. This adapted recipe brings the flavors of the past to your modern table.

Prep Time
45 minutes
Cook Time
45 minutes
Servings
8
Ingredients
  • 1 Pie Crust (homemade or store-bought)
  • 200 g Dried Figs
  • 200 g Dried Dates
  • 100 g Raisins
  • 2 Apples (peeled and diced)
  • 2 Pears (peeled and diced)
  • 100 ml Honey
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon Mace
  • 50 ml Red Wine
  • 1 Egg Wash (1 egg beaten)

Historical Context

Tarte Ryalle, meaning 'Royal Tart,' was a staple at medieval royal banquets. These pies were symbols of opulence and culinary skill, filled with expensive ingredients like dried fruits and spices that were imported from distant lands. The combination of sweet and savory flavors was highly prized, and the presentation was often elaborate, showcasing the artistry of the royal chefs. This is an adapted version for modern kitchens, but retains the core ingredients and flavors.

Preparing the Filling

Chop the dried figs and dates into small pieces. In a large bowl, combine the chopped figs, dates, raisins, diced apples, and diced pears. Add the honey, cinnamon, ginger, and mace. Pour in the red wine. Mix all ingredients thoroughly to ensure the fruits are well coated with the spices and honey. Let the mixture macerate for at least 30 minutes to allow the flavors to meld.

Assembling the Pie

Preheat your oven to 175°C (350°F). Roll out half of the pie crust and line a 9-inch pie dish. Pour the fruit filling into the prepared pie crust. Roll out the remaining pie crust and cover the filling. Crimp the edges of the crust to seal. Cut vents in the top crust to allow steam to escape during baking.

Baking the Tarte Ryalle

Brush the top of the pie crust with egg wash to give it a golden-brown color. Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover it loosely with foil.

Serving Suggestions

Allow the Tarte Ryalle to cool slightly before slicing and serving. Traditionally, it was served warm. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. For a truly medieval touch, sprinkle with a bit of extra cinnamon or powdered sugar.

Nutrition Facts (Estimated per 100g)

  • Calories: Approximately 250-300 kcal
  • Protein: 3-4g
  • Fat: 10-15g
  • Carbohydrates: 35-40g
Note: These values are estimates and can vary based on specific ingredient choices and crust recipe.

Other Important Considerations for Nutrition

This recipe is relatively high in sugar due to the dried fruits and honey. You can reduce the sugar content by using less honey or by using unsweetened dried fruits. The pie crust contributes to the fat content. Consider using a whole-wheat pie crust for added fiber. This dessert provides a good source of fiber from the fruits.

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FAQ

  • Can I use different fruits in the filling?

    Yes, you can substitute other dried or fresh fruits according to your preference. Prunes, apricots, quince and cherries would also be authentic medieval choices.
  • Can I make this pie ahead of time?

    Yes, you can prepare the pie a day in advance and store it in the refrigerator. Reheat it gently before serving.
  • What is mace?

    Mace is a spice derived from the outer covering of the nutmeg seed. It has a warm, slightly spicy flavor that complements the other spices in the filling. If you don't have mace, you can use a pinch of nutmeg as a substitute.